Steak Egg And Cheese Biscuits

steak egg and cheese biscuits

Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!

steak egg and cheese biscuits

On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.

steak egg and cheese biscuits

While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.

steak egg and cheese biscuits

I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.

steak egg and cheese biscuits

Steak Egg And Cheese Biscuits
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
Ingredients
  • 1½ cups of AP flour
  • 1 cup of bread flour
  • 1 tsp of salt
  • 3½ tsps of baking powder
  • ¾ cup of margarine
  • 1 cup of milk
  • 1 tsp of garlic powder
  • 2 cups of hashbrowns cooked per package instructions
  • 2 slices of sharp cheddar cheese
  • 4 ounces of thinly sliced steak or carne asada cooked through
  • 2 eggs scrambled with salt and pepper
Instructions
  1. Preheat your oven to 400 degrees
  2. Make sure the margarine is ice cold
  3. In a large bowl mix the flours, baking powder, salt, and garlic
  4. Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
  5. One you combined the butter and it resembles small crumbles add in the milk
  6. Form the dough into a ball and refrigerate for 10 minutes
  7. Roll or pat out on a floured surfaced to about 1½ inches thick
  8. Press down with a biscuit cutter careful not to twist
  9. Bake in a greased pan for 15 minutes or until golden
  10. Slice and fill with the steak, cheese, hashbrowns, and egg

steak egg and cheese biscuits

Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!

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Affordable Spicy Paella

spicy paella

spicy paella

I have always had this weird obsession with paellas. They are so bold and bright with deep flavors. One of the reasons I believe they are often forgotten is the hefty price tag associated with the dish. Saffron is one of the most common ingredients found in paella. This spice is usually around $15 for a handful. While I LOVE saffron I decided to trade it out for smoked paprika. You will still get a bold flavor and instead of the rich yellow or orange the paprika turns the rice a deep red.

spicy paella

Another easy swap is using andouille sausage over the typical cured Spanish chorizo. When you pan fry the andouille you still get a ton of flavor to develop in a short amount of time. I love sauteing my veggies with the fried sausage to really add depth to every bite.

My grocery store does not have paella rice ready available so I switched it for arborio rice. Arborio rice is just tiny enough to soak up every little bit of broth. I actually kept adding extra broth to make sure I still had a little sauce for my bread. I skipped out on the mussels just because those are not my personal favorite. You can definitely add a few in at the end. Boneless skinless chicken thighs and shrimp are what I look forward to in a paella. Both of these proteins usually have great prices in my area especially if you have a Sprouts farmers market near by.

spicy paella

While I do believe an authentic paella taste is extremely hard to replicate without saffron- this affordable version is just as soul satisfying to me. It is such a beautiful dish and packed full of flavor. Honestly this came together so quickly as well. If you are looking to impress on a budget, this is the recipe to make!

spicy paella

Affordable Spicy Paella
Author: 
Recipe type: Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy way to impress with bold colors and flavors in this affordable paella.
Ingredients
  • 1 pound of chopped boneless skinless chicken thighs
  • 2 tbsp of olive oil
  • 2 tbsp of smoked paprika
  • 2 tbsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of red pepper
  • salt and pepper
  • 1 cup of chopped onions
  • 1 cup of stewed fire roasted tomatoes
  • 2 tbsp of chopped garlic
  • 3 cups of chicken broth
  • fully cooked sliced andouille sausage
  • 1 pound of shrimp shelled with tails on
  • 1½ cups of arborio rice
  • ½ cup chopped parsley
  • lemon wedges
  • Tabasco
Instructions
  1. Heat a large paella pan or saute pan over medium heat.
  2. Add the olive oil.
  3. Add chopped onion and sausage.
  4. Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
  5. Remove the sausage and set to the side.
  6. Add in the chicken and cook until golden brown.
  7. Add garlic and rice.
  8. Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
  9. Add in the stewed tomatoes and stir until all the rice is covered.
  10. Pour the broth over the top and stir into the rice.
  11. Bring to a boil.
  12. Lower to medium low heat.
  13. Add the sausage back in then cover.
  14. Cook for about 10 minutes.
  15. If your broth evaporates before the rice is done just add a little more on top.
  16. The important part is to make sure you do not stir the rice at all.
  17. When the rice is almost done (about 15 minutes) add the shrimp on top.
  18. Salt and pepper then cover.
  19. When all the liquid has absorbed and you start to hear a little crackling the rice is done.
  20. If you are unsure then just test the rice to make sure it has finished.
  21. Sprinkle with parsley and squeeze a little lemon over the top.
  22. I finish mine with Tabasco!

spicy paella

I know this is going to be one of my go to recipes this summer. Even Patrick’s kids ate their entire bowls! I don’t think this dish is too spicy. You can always omit the red pepper. I love the heat so I added lots of hot sauce to my bowl 🙂

Let me know if you try this recipe! I know you will love it!

 

 

 

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Pollo Asado Street Corn Nachos

pollo asado street corn nachos

pollo asado street corn nachos

Patrick and I are trying to eat whole farm fresh foods, but sometimes you really get those cravings for something cheesy and comforting. When you make these dishes at home you can really control what is going into them. These Pollo Asado Street Corn Nachos were perfect for our date night at home! We both love fresh grilled corn so I wanted to make that the star of the dish. It was a fresh sweet crunch that really lightened up a typically heavy dish.

pollo asado street corn nachos

I am not a huge fan of cotija cheese which is usually paired with street corn. I knew I was going to use queso blanco which is a processed cheese so I wanted to make sure every other ingredient was fresh and organic. I started with organic restaurant style tortilla chips. I found some by Mission Tortillas at the grocery store that were thin and only made with a few ingredients. I lightened up the queso by heating it up with a little milk and drizzled over the chips. Then a little chopped fresh poblano peppers. A very generous sprinkle of the grilled corn topped with some grilled pollo asado. Then another generous sprinkle of grilled corn followed by black beans. I topped everything off with a squeeze of lime and some fresh grated Parmesan cheese.

pollo asado street corn nachos

My favorite place to pick up my ingredients is a farmers market or a grocery store marketed as an organic food chain. We love Sprouts market. They always have very fresh ingredients and I have never been disappointed in the quality. One of our go to proteins is their marinated chicken thighs. Rubbed in spices then marinated in olive oil, red onion, and cilantro these thighs always taste amazing off the grill. You can definitely marinate the chicken yourself, but sometimes its nice finding a pre-marinated protein that you can trust.

Pollo Asado Street Corn Nachos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lighten up your nachos with grilled chicken and fresh ingredients!
Ingredients
  • 1 cup of sweet yellow corn grilled and cut off the cobb
  • ½ poblano pepper chopped
  • fresh baby bella mushrooms, chopped
  • grilled chicken thighs, chopped
  • ½ cup of queso blanco
  • ½ cup of black beans
  • 3 cups of organic corn tortillas
  • For the toppings:
  • Pickled jalapenos
  • Fresh tomato
  • Smashed avocado
  • Fresh lime
  • Shredded Parmesan
  • Chipotle Tabasco (Because its delicious!)
Instructions
  1. Preheat your oven to 400 degrees.
  2. Line a pan with the chips.
  3. Drizzle a little of the queso over the top.
  4. Layer the all the other ingredients.
  5. Bake for 10 - 15 minutes until the chips are golden brown.
  6. Finish with fresh lime and all the fresh toppings!

pollo asado street corn nachos

I hope you enjoy as much as we do!

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Pasta Puttanesca With Roasted Sausage

pasta puttanesca

pasta puttanesca

I have always had an unhealthy obsession with olives. No idea where it came from because as far as I know I am the only person in my family that eats them. Patrick and I had just picked up a mixture of super tart olives marinated with red pepper and Parmesan rinds. I knew I had to use them in a pasta dish, but I just wasn’t sure what kind. We also bought 1/2 a pound of fresh angel hair pasta and hot Italian sausage. So obviously I had to make Pasta Puttanesca with rosted sausage!

pasta puttanesca This is not your traditional Pasta Puttanesca. Traditionally all the ingredients come from a can, but I wanted something with a bold fresh taste. The traditional dish uses whole canned tomatoes, but I found a can of fire roasted whole tomatoes that were perfect!

pasta puttanesca

Spicy tart olives simmered with garlic, tomatoes, capers, and olive oil make the perfect sauce for this dish. Make sure you have lots of bread for dipping. (Trust me!)

pasta puttanesca

Pasta Puttanesca With Roasted Sausage
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Olives, garlic, fire roasted tomatoes, capers and olive oil simmer down into a beautiful sauce served over pasta and sausage.
Ingredients
  • 1 pound of hot Italian sausage
  • ½ cup of olives ( I torn them a bit with my fingers to spread evenly throughout the sauce)
  • 2 tbsp of capers
  • 1 tsp of crushed red pepper
  • 2 tsp of chopped garlic
  • ¼ cup of olive oil
  • 1 large can of whole tomatoes ( I like fire roasted)
  • 2 tbsp of Italian seasoning
  • salt and pepper
  • 2 cups of prepared pasta
  • bread and Parm for serving
Instructions
  1. Preheat the oven to 400 degrees.
  2. Drizzle a pan with a little olive oil and place sausage links evenly.
  3. Bake for 25-30 minutes until the casing is nice and crispy
  4. In a sauce pan heat olive oil over medium heat.
  5. Add in the olives, garlic and capers.
  6. Stir constantly so you don't burn the garlic.
  7. Lower the heat and add the tomatoes.
  8. Add the red pepper and Italian seasoning.
  9. Salt and pepper to taste.
  10. Simmer for 20 minutes.
  11. Add in the sausage links.
  12. Simmer for another 10 minutes.
  13. (If the sauce gets too thick add a little pasta water.)
  14. Serve over pasta with lots and lots of Parm!

Enjoy this different spin on Pasta Puttanesca! I’m still dreaming about those delicious olive bites!

pasta puttanesca

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Farmer’s Market Steak Sandwiches

steak sandwich

Sometimes the Farmer’s Market is all the inspiration I need to make something truly great. We were passing the fresh baked baskets and it was all I could do not to take a huge bite out of the various ciabatta rolls. They smelled so insanely good. Right away I knew I needed them to make these steak sandwiches.

steak sandwich

We picked up the everything, asiago, and onion flavors. That bag sat in our shopping basket taunting is with perfect baked bread smell packed full of different cheese and spices.

steak sandwich

Next was the steak. I used sirloin that had been marinated in garlic, soy sauce, and spices for 24 hours. We grabbed some smokey provolone cheese and spicy pickles. On the way home Patrick also bought a jar of fresh pepper jelly – one of our favorite condiments!

steak sandwich

Fast forward to the caramelized onions, horseradish mayo and fresh veggies. Now we have the perfect sandwich! My favorite part is just how fresh each bite is!

steak sandwich

Steak Sandwich
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Super fresh veggies, marinated steak and caramelized onions stuffed in a fresh ciabatta roll.
Ingredients
  • sirloin steak
  • ½ cup of soy sauce
  • 2 tsp of garlic
  • fresh cracked pepper
  • 1 tsp of sugar
  • sliced smoked provolone
  • fresh tomato
  • shredded lettuce
  • caramelized onions
  • thick sliced pickles
  • ciabatta rolls
  • 2 tbsp of mayo
  • 1 tbsp of prepared horseradish
  • salt and pepper
  • 1 tsp of pepper jelly
Instructions
  1. The night before marinate the steak with the soy sauce, garlic, sugar, salt and pepper
  2. In a hot skillet cook the marinated steak for about 3 minutes each side for medium rare (depending on how thick your sirloin cut is)
  3. Toast the ciabatta rolls
  4. Mix the mayo and horseradish
  5. Spread the pepper jelly on one side of the roll
  6. The horseradish mayo on the other
  7. Top with cheese and pickles
  8. Slice the steak and layer on top the cheese
  9. Finish with caramelized onions, tomato, and lettuce
  10. Enjoy!

steak sandwich

The only thing that could make these sandwiches even more perfect would be a perfectly fried egg! I hope you enjoy these steak sandwiches as much as I did!

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Perfectly Seared Steak

perfectly seared steak

perfectly seared steak

Today’s post is going to be short and sweet. I have been practicing so many recipes for Valetine’s Day! Yesterday after I was going on my 2nd hour of finishing a truffle cupcake I realized something really important. Who the heck is going to want to spend the entire (Tuesday) day of Valentine’s Day cooking? That is when I decided to share this recipe with you.

If you are going to invest in any type of cooking gear, I highly recommend a cast iron skillet. Patrick gave me this large skillet on Christmas because I had previously been using a few tiny skillets. It doesn’t have to been anything fancy. I am pretty sure Walmart and Homegoods sell some pretty inexpensive ones. If you take care of your skillet it will last forever.

This weekend we went ahead and seasoned our new pan. Heat your oven up to 400 degrees. Take a cloth or paper towel and dip into canola oil or lard. Then cover the entire surface of the skillet. Even the handle and the outside. Bake for 1 hour then cool.

Okay back to this steak. I am forever over cooking my steaks because I come up with elaborate side dishes and the steak almost becomes an after thought. This time I made the steak the star of the show! This recipe is great for Valentine’s Day because it is so easy and quick, but definitely does not lack flavor!

perfectly seared steak

Perfectly Seared Steak
Recipe type: Steak, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Perfectly Seared Steak for Valentine's Day
Ingredients
  • 2 ribeye steaks
  • ½ cup of soy sauce
  • 2 tbsp of brown sugar
  • 1 tsp of salt
  • 1 tsp of fresh cracked pepper
  • 2 heaping tbsp of chopped or smashed garlic
  • ¼ cup of melted butter
  • 1 tsp of crushed red pepper
  • 1 tsp of powdered garlic
  • cracked salt and pepper
Instructions
  1. Heat oven to 400 degrees.
  2. In a large bowl place your steaks and the soy sauce, chopped garlic, salt and pepper, brown sugar and crushed red pepper.
  3. Let your steaks sit on the counter at least and hour before marinating to come to almost room temp.
  4. Marinate your steaks for 15-20 minutes.
  5. Heat your skillet over medium high.
  6. Pour half the butter in and let heat.
  7. Add your steaks and cook without touching for 1 minute.
  8. Pour in the rest of the butter and flip. Season with garlic powder salt and pepper.
  9. Cook for 1 minute then pour the marinade over the meat.
  10. Into the oven for 3 minutes for rare.
  11. minutes for medium.
  12. (This depends on how thin your steaks are. Mine where about an inch thick)
  13. Remove from pan immediately and let rest on a cutting board or plate.
  14. Once rested for about 5 minutes serve with a little of the pan sauce.

Enjoy your perfectly seared steak! Keep it simple and serve with a fresh veggie an potato. We like roasted asparagus and roasted red potatoes. Happy Valentine’s Day!

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Red Curry Chicken – Whole 30 Approved!

red curry chicken

red curry chicken

Are you ready for one of my favorite FAST week night dinners? Best part? It is Whole 30 approved and delicious. This red curry chicken turned me into a curry believer.

Before I had zero desire to ever have curry. The first time I ever tried curry it was in a to go box with soggy veggies and a very unappealing greenish yellow sauce. Since then I have stayed far away.

This curry however has made me want to try a true authentic curry. The chicken was simmered in coconut milk with red curry paste, garlic, and tons of cayenne pepper. I folded in some steamed broccoli for texture and served over crisp roasted potatoes since I am skipping the rice.

I love the little bit of lime zest on time to really cut through the heat and bring some bright flavor to the dish. We have already made this recipe again and tried swapping the chicken for shrimp.

red curry chicken

I know when I diet or try to eat clean I get stuck in these ruts throughout the week and we end up with a roasted chicken breast and roasted veggie most of the time. I think this recipe was a nice break that helped open us to different versions of our roasted classic.

If you aren’t a huge fan of coconut milk I would still advise you to try this dish. Since we are using an unsweet coconut milk it does not stand out as the main ingredient to me. I think everything did a great job of coming together and delivering a very tasty medley of flavors.

Red Curry Chicken - Whole 30 Approved!
Author: 
Recipe type: Red Curry Chicken, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A twist on classic roasted veggies and protein. Chicken simmered in a rich red curry sauce then tossed with broccoli and served over crispy potatoes.
Ingredients
  • 1 pound of chicken breast
  • ½ cup of unsweet coconut milk
  • 2 tbsp of red curry paste
  • 1 tsp of cayenne pepper (optional)
  • 1 lime and the zest from the lime
  • 1 tsp of chopped garlic
  • 1 tsp of garlic powder
  • salt and pepper to taste
  • 1 cup of steam broccoli
  • 2 small russet potatoes chopped
  • 2 tbsp of coconut oil melted
Instructions
  1. Preheat the oven to 425 degrees.
  2. Toss chopped potatoes with 1 tbsp of coconut oil and spread out on a baking sheet. Bake for 20 minutes or until golden brown. I like to flip my potatoes after 10 minutes for added crunch.
  3. In a sauce pan heat 1 tbsp of coconut oil over medium heat.
  4. Add in the chicken breast and cook until golden brown and up to 160 degrees.
  5. Season with salt and pepper as you go.
  6. Take chicken out of the pan and let rest.
  7. Add the chopped garlic into the pan and heat over medium low.
  8. Once the garlic is a golden color add the coconut milk and curry paste.
  9. Add in the cayenne and garlic powder.
  10. Season with salt and pepper.
  11. Stir and bring up to medium heat until the sauce starts to simmer.
  12. Slice your chicken breast (which should now be 165 degrees)
  13. Add into the sauce.
  14. Boil 2 cups of water in a pot and add your steaming pot to steam your broccoli. (You can also toss the broccoli in a glass microwave safe dish and cover with plastic wrap cook for 4 minutes to steam)
  15. Bring the chicken mix down to medium low heat and fold in the broccoli.
  16. Spoon your chicken curry over a scoop of potatoes and serve with a little lime zest and a squeeze of the lime.
  17. I also added hot sauce on mine because I like to be extra like that. 😉

red curry chicken

You can make this dish as spicy or as mild as you want. We like to eat ours very spicy, as always.

There are quite a few steps to this dish, but don’t let that fool you. This dish comes together in 30 minutes or less. The longest part of the process is waiting for the potatoes to roast.

I hope you try out this red curry chicken and enjoy!

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Teriyaki Chicken Bowls – Fast and Easy!

teriyaki chicken

Happy Thursday everyone! We made this dish a few weeks ago after going to the mall. You know when you are trying to zoom through the food court so you don’t get suckered into buying a slice of pizza, a philly cheesesteak, and a pile of orange chicken to go? We almost made it to the door and we were stopped by a man handing out teriyaki chicken samples. Noooooooo. It took everything inside me not to turn around and order a plate full of that chicken. So tender and sweet with perfect browned bits on each piece.

I used chicken thighs to make sure the chicken would soak up all the flavors and not dry out. You can easily swap the jasmine rice out for more broccoli or zucchini slices. The recipe does contain soy sauce and brown sugar, but I think both ingredients are crucial to get that really smooth sweet glaze.

After trying this chicken I promise it will be so much easier to walk past the food court! It only takes about 30 minutes and I think it is just as delicious! Did I mention this dish is also kid approved?

Teriyaki Chicken Bowls
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Sweet teriyaki chicken with fresh veggies over rice.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • 1 tbsp of corn starch
  • ¼ cup of dark brown sugar
  • ¼ sup of soy sauce
  • 2 heaping tbsp of garlic
  • 1 tsp of crushed red pepper
  • 1 tsp of fresh cracked pepper
  • 1 tsp of garlic powder
  • 1 tbsp of olive oil
  • 1 cup of sliced onions
  • ½ cup of button mushrooms
  • 2 cups of steamed broccoli
  • 1 cup of jasmine rice cooked and slightly cooled
Instructions
  1. In a large skillet heat olive oil over medium heat.
  2. Rough chop the chicken thighs into bite size bites.
  3. Toss in the corn starch.
  4. Add the onions to the skillet and cook until almost translucent.
  5. Add in the chopped garlic and mushrooms.
  6. Add in the chicken and cook until almost browned.
  7. Pour in the seasonings, sugar, and soy sauce.
  8. Let the sauce come to a simmer then lower the heat slightly and cover.
  9. Cook for 10 minutes or until chicken no longer is pink in the middle. (160 degrees)
  10. Fold in the steamed broccoli.
  11. ** If the sauce thickens too quickly add a tsp of water until you have desired thickness.
  12. Top with sriracha if you want a little extra heat!

 

This would also be delicious with pork or beef. Feel free to customize to your favorite protein! Enjoy!

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Baked Harissa Chicken and Shrimp

baked harissa chicken

baked harissa chicken

Ok I admit it. I AM obsessed with harissa spices. I love having a spice mixture that slowly builds up heat. You can use a little for a mild spice or a lot for a spicy flavor that slowly warms your palate. Baked harissa chicken was definitely at the top of my to do list. I wanted to try something that would work with the Whole 30 plan or just if you need something fast and healthy! This chicken and shrimp is baked with lots of harissa seasoning, paprika, salt and pepper!

baked harissa chicken

I needed something that could be thrown together fast after a long day at work. I dropped a little coconut oil on a sheet pan and spread out some chicken breast, cauliflower, and halved potatoes. After liberally seasoning everything I baked for 20 minutes. You are going to see the chicken start to have this gorgeous deep red crust and the cauliflower will start to brown. Flip everything over and season again. Add shrimp and season with a little salt and pepper.

baked harissa chicken

One thing you are going to want to do is add a little moisture to the sheet around the half way point. I completely forgot to do this and a few of my chicken pieces dried out. You can drizzle on a little chicken stock, olive oil, coconut oil, even water just make sure you add it to the chicken before your first flip.

Baked Harissa Chicken and Shrimp
Recipe type: Whole 30, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Baked harissa chicken and shrimp with lots of veggies.
Ingredients
  • ½ pound of chicken breast, cubed
  • ½ pound of large raw shrimp, shells removed
  • 2 tbsp of coconut oil
  • 2 tbsp of harissa seasoning
  • 1 tbsp of paprika
  • salt and pepper
  • ¼ cup of chicken stock or water
  • 1 lemon halved
  • 2 cups of cauliflower
  • 2 small potatoes
Instructions
  1. Preheat the oven to 400 degrees.
  2. Grease the a large sheet pan with coconut oil.
  3. Spread out the chicken cubes and cauliflower.
  4. Season with half of the harissa and paprika.
  5. Salt and pepper.
  6. Halve the 2 potatoes and place them flat side down on the sheet.*
  7. Bake for 20 minutes.
  8. Drizzle water or stock over the chicken pieces.
  9. Flip everything over and season with remaining harissa and paprika.
  10. Salt and pepper.
  11. Now add the shrimp and season with salt and pepper.
  12. Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
  13. Once everything rests your chicken should come up to 165 degrees.
  14. Sprinkle with lemon halves.
  15. * I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.

baked shrimp

This is definitely one of my new favorite meals. I started with a bowl of mixed greens and added my chicken, shrimp, and veggies then squeezed a little more lemon on top. Sriracha is also a delicious topper!

Are you trying to eat healthier this year? If so what are some of your favorite recipes???

shrimp

 

 

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Baked Chicken Wings With A Garlic Buffalo Sauce

baked chicken wings

baked chicken wings

We are talking wings today. Superbowl is around the corner and these would be a perfect appetizer! BUT for me this is a way to have my favorite meal lightened up. They are so crispy with a burst of juice and all that spice from the sauce. These are one of my new favorite meals for sure! I served some salt and olive oil baked fries on the side. Our ranch was 1 cup of light sour cream, 1 tbsp of milk, 1 tsp of dill weed, 1 tsp of garlic powder, and 2 tsp of ground pepper. If you are doing Whole 30 or eating Paleo you can easily swap this out for approved ranch with homemade mayo.

baked chicken wings

Now I want to talk about this sauce. One of my favorite things to cook in the kitchen is chopped garlic. I love the smell of garlic heating up in olive oil or butter. Patrick always comes in the kitchen and asks what I’m doing when I drop that garlic into the skillet. You can use olive oil, butter, ghee, coconut oil – whatever you have on hand. I used 2 tbsp of salted butter then added 2 heaping tablespoons of chopped garlic. Then I sauteed for a few minutes over medium heat. Do not let the garlic brown. All you do after that is pour in a cup of your favorite hot sauce and finish with fresh ground pepper. Delicious!

baked chicken wings

Usually baked wings have a bad reputation because it is SO HARD to replicate that beautiful fried wing. The trick to getting that crispy skin is to boil the wings for 3-5 minutes before baking. You are going to render a lot of that fat which will help it crisp up fast!

Baked Chicken Wings With A Garlic Buffalo Sauce
Recipe type: Appetizer, Chicken Wings
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Crispy baked chicken wings in a garlic buffalo sauce!
Ingredients
  • 1 pound of mixed drumsticks and flats (frozen or fresh)
  • 6 quarts of water for boiling
  • 1 cup of hot sauce
  • 2 tbsp of butter (or clarified butter)
  • 2 tbsp of chopped garlic
  • 1 tbsp of fresh ground pepper ( you can eyeball this, I just like to have enough pepper to speckle throughout the sauce)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Bring water up to a boil and boil the wings for 5 minutes.
  3. You will start to see the fat pulling off into the water.
  4. Drain and pat dry.
  5. Line the wings a baking tray. (If possible try not to use a non stick pan)
  6. Season lightly with salt and pepper.
  7. Bake for 15 minutes then flip to cook the other side.
  8. I used a bench scraper to flip so I could get any skin that was starting to stick.
  9. Bake for another 15 - 20 minutes depending on your preferred crispy level.

 

To make the fries just slice some potatoes and toss in olive oil and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes or until golden brown!

You won’t ever pull out your fryer again after you try these wings!

 

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